Writer: Gordon Strong

American Porter: A robust dark brown ale

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Often overlooked by its bigger, bolder, stout cousin; porter still has a loyal following. Find out the history and keys to brew one of its sub-styles, the American porter.


Catharina Sour

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Catharina sour — the fruited sour beer style that originated in Brazil — has continued to evolve and catch the attention of brewers across the world since hitting the international national stage just a few years ago. Learn to brew your own Catharina sour in time for summer with standard kettle-souring techniques and a whole lot of fresh fruit.


Catharina Sour with Cupuaçu and Pitaya

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Catharina Sour with Cupuaçu and Pitaya Recipe courtesy of Chico Milani, ACervA Catarinense (5 gallons/19 L, all-grain)OG = 1.050  FG = 1.008IBU = 7  SRM = 3  ABV = 5.5% Cupuaçu (Theobroma grandilorum)


Cervejaria UNIKA’s Wild Guava clone 

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Araçá is a Brazilian fruit with a flavor like guava and apple; guava is an acceptable substitute. Maracujá is passion fruit. The recipe uses the pulp of the fruit, with seeds, skins, and stems removed


Simply Saison

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With roots in the agrarian lifestyle in northern Europe, many brewers pigeon-hole saisons to look and taste a certain way. But the truth is that it is a fairly diverse class of farmhouse ales. Learn about many of its renditions and a recipe.


Gordon Strong’s Saison

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I like my saisons like my cocktails, with some rye in them. In this case, I’m using some flaked rye but malted rye can be substituted.


Pastry Stout: Have your cake and drink it too

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While sometimes derided among lovers of traditional beer styles, the fact is that pastry stouts are popular and for a reason . . . they can be delicious. Find out what it takes to brew one yourself.


Sapwood Cellars’ Flaked clone 

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This is their Sapwood Cellars’ Flaked (2021) beer, which is described as an imperial oatmeal stout with coconut and vanilla, and weighs in at 10.5% ABV.


Gordon Strong’s Grape Ale

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This grape ale example is based on the version I made with Cervejaria 4 Árvores in Porto Alegre, Brazil in 2018.


Bring on the Warmth

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Get tips and recipes for brewing three high-ABV styles — barleywine, wheatwine, and imperial stout — that you can brew now to help shake off the frost in the dead of winter.


Winter’s Imperial Stout

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Imperial Stout Recipe (5 gallons/19 L, all-grain)OG = 1.097  FG = 1.027IBU = 70  SRM = 100  ABV = 9.5% Ingredients12 lbs. (5.4 kg) U.K. pale ale malt3 lbs. (1.4 kg) Munich II


Winter’s Wheatwine

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A big, high-gravity recipe to brew a classic wheatwine, but with a new school hop lineup.


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